Sliced Turkey Taco with Special Sauce Recipe

Have some leftover turkey from Thanksgiving? Why not use that in this fantastic taco recipe? Which can be found inside Taco! Taco! Taco! by Sara Haas, a perfect gift for any taco lover. Check out her recipe below.

When I was in college, there was a delicious little sandwich place that I used to frequent. I loved it and spent most of any of the money I earned on their sandwiches. I wanted to re-create that sandwich in this recipe, but this time in taco form. The result? Let’s just say I’m glad I don’t have to pinch pennies to buy them anymore!

Sliced Turkey Taco with Special Sauce
Servings: 4


For the sauce:
2 tablespoons ketchup
¼ cup + 1 tablespoon mayonnaise
1 teaspoon granulated sugar or honey
¼ teaspoon paprika
⅛ teaspoon ground cayenne pepper, if desired
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried thyme leaves
½ teaspoon dried ground oregano

For the tacos:
2 whole wheat naan
12 ounces roasted turkey, thinly sliced (or leftover Thanksgiving turkey!)
4 (1-ounce) slices provolone cheese or ½ cup shredded mild cheddar cheese
4 cups thinly sliced romaine lettuce
1 tomato, thinly sliced
½ red onion, thinly sliced
¼ cup dill pickle slices
¼ cup sprouts


To make the sauce, whisk together the ketchup, mayonnaise, sugar, and remaining spices in a small bowl. Set aside or cover and refrigerate if not eating immediately.

Toast the naan, then slice in half vertically. Top each naan half with turkey, cheese, lettuce, tomato, onion, pickles, and sprouts. Drizzle with sauce.

Cooking Tip #1: The sauce gets better with time. Make it ahead to allow flavors to deepen.

Cooking Tip #2: Want to make your own pickles? It’s easy! To a very clean 1-pint jar, add enough thinly sliced cucumbers to fill just 1 inch below top. Add 5 to 6 black peppercorns, ½ teaspoon mustard seeds, and a few sprigs of really clean fresh dill. To a saucepan, add ¾ cup white vinegar, ⅔ cup water, and 1 teaspoon kosher salt. Bring to a boil, then pour over cucum-bers. Liquid should cover cucumbers completely. Tightly screw on the lid and let it cool on the counter. Once cool to the touch, move to the refrigerator and store for about two days before opening.